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A swirly twirly pumpkin pie to add to your fall baking list.
Isn’t she pretty?
Like gingerbread is to my Christmas, pumpkin pies are to my fall. Crunchy leaves, oversized sweaters, and pumpkin-spiced everything.
I usually drown my pumpkin pie with Cool Whip. Like… DROWN. My Thanksgiving dessert is typically a plate of Cool Whip and a side of my mom’s pumpkin pie. There’s nothing better.
But this weekend, in true Sally fashion, I decided to wander down the unconventional route. I swirled my traditional pumpkin pie with chocolate. Nutella, to be exact.
Oh. And I also did not have Cool Whip hiding my freezer like I thought. So thereyago.
Chocolate saves the day.
We’ve got a standard pumpkin pie here.
Eggs, heavy cream, pumpkin, brown sugar, and spices. The smooth creamy pie filling lies on a bed of spicy crushed gingersnaps binded with melted butter.
For those of you who fear pie dough, this is an easy patted-down style crust, which means no rolling or chilling! It’s very easy and stays together nicely.
Feel free to use homemade gingersnaps for your crust, but make sure they are crunchy and sturdy enough for the heavy filling. Or use a graham cracker crust, traditional pie crust, or even a chocolate cookie crust.
I loved the flavor of the crunchy gingersnaps. Each bite of the crust had a complex sweet, spicy and sultry kick to it.
This was my first time trying pumpkin and Nutella together. Both items are almost always sitting in my pantry, but the thought never occured to me to combine them until last week.
A total “aha!” moment.
I truly feel that chocolate and pumpkin an under-appreciated duo. I recently fell in love with a Skinny Pumpkin Cheesecake Brownie and a Healthy Pumpkin Chocolate Chip Oatmeal Bar. This pie? Umm… not so healthy. Totally worth every decadent bite.
There are so many wonderful pumpkin pie recipes out there, but I wanted something different to share. Plus, I don’t think I could ever make my mom’s traditional pumpkin pie quite like she does. You don’t mess with the best!
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Ingredients
- 1 and 1/2 cups gingersnap cookie crumbs
- 2 Tablespoons sugar
- pinch of salt
- 5 Tablespoons unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 15 ounce can pure pumpkin or 2 cups fresh pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar (may also use light brown sugar)
- 1 and 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup Nutella (or 4 oz melted quality chocolate)
Instructions
- Preheat oven to 350F. Spray 9 or 8 inch pie dish with nonstick spray. Set aside. Grind up gingersnap cookies into a fine crumb. Mix with melted butter, sugar, and salt. Press into prepared pie dish. Do not press the crust far up the sides of the dish, or the cookies will end up burning. About halfway up the sides. Bake crust for 10 minutes and allow to cool.
- In a large bowl, lightly whisk the eggs. Add the remaining ingredients (except for the Nutella) and stir to combine. Pour the mixture into pie crust, reserving 1/2 cup. Mix the reserved cup of pie filling with Nutella. Drop spoonfuls of Nutella mixture onto pie, swirling gently with a knife. Do not swirl too much, just lightly.
- Bake at 350F for 40-45 minutes or until the filling is set. The center will still look wet but will not "jiggle" too much. Allow to cool completely and serve at room temperature. Pie is good up to 1 week stored in the refrigerator.
Notes
Recipe source: sallysbakingaddiction.com
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
What is your favorite pumpkin pie recipe like?
Some more chocolatey pies, lovely swirls, and pumpkin spice galore…
Nutella Swirled Peanut Butter Banana Bread
Skinny Frozen Peanut Butter Pie
Pumpkin Chocolate Chip Oatmeal Bars
Skinny Pumpkin Cheesecake Brownies
Fudge Brownie Cupcakes with Pumpkin Cream Cheese Frosting
{ 66 comments… read them below or add one }
Um… I think Nutella and pumpkin pie just might be a match made in heaven. I’ve never tried it, but I’m sold with these photos. This pie looks so good!
Ali recently posted..Glazed Pumpkin Cookies
Thanks Ali! This was my first time trying Nutella & pumpkin together! Simply incredible.
I always have a problem with Nutella sinking to the bottom of my baked goods…specifically pound cake. Has this ever happened to you?? This pumpkin pie looks yummm-o……I also like a side of pumpkin pie with my Cool Whip
Ashley @ Wishes and Dishes recently posted..Red Pepper Pasta with Avocado Cream Sauce
Hey Ashley! I’ve never had a problem with Nutella sinking to the bottom of my baked goods. Very strange that it happened to you with your pound cake?? I would try putting more batter in the bottom of the pan before the Nutella swirl next time!
You totally took pumpkin pie to the next level with this! I can’t wait to make this for Thanksgiving – it will be an absolute hit!
Chung-Ah | Damn Delicious recently posted..#MuffinMonday: Pumpkin Streusel Muffins
Thanks Chung-Ah! And thanks for tweeting, girl. My mom’s pumpkin pie is what we’ll have for thanksgiving, so I should probably make this again before that and try to convince her with each nutella bite
Sally it’s beautiful and I love the swirly action, love the gingersnap! cookie crust. I love gingersnaps and molasses cookies and I will always like graham crackers, but gingersnaps or molasses trump those and I can only imagine how perfectly they complmented the filling. Great thinking!
And I love your pics – SUCH clean cuts in that pie. You nailed it. Pies and recipes like this are always a juggling act IF they’re going to come out, and with how much finesse necessary. I need your slice-removing skills
Averie @ Averie Cooks recently posted..Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting
Thanks Averie! I wasn’t pleased with the composition in these shots, but the lighting was at least being friendly with me! My older sister makes a killer pumpkin swirl cheesecake with gingersnap crust, so that’s where I got the idea for the crust. I was nervous that the crust wouldn’t cut properly but it set up beautifully and the clean-cut slices were so easy to remove! You have an eye for detail
Say nutella, and you win my heart!!!
I’m the same Liz! I try to comment on your blog and it is always rejected as spam.
Super annoying! And it’s weird, because you’ve commented before… which is how I found your site in the first place! Try it again on my latest post and I’ll see if I can catch it to take it out of the folder. Sorry girl! Thanks for letting me know!
Blog is the New BLack recently posted..Quick & Easy 5-Ingredient No-Bake Peanut Butter Bars
yay! it worked.
Thanks Liz! love those PB/chocolate bars!
I love pumpkin pie. And with gingersnaps? That’s my favorite! Now you added in Nutella? I’m in love…
Aimee @ ShugarySweets recently posted..Payday Caramel Corn
my favorite way to enjoy pumpkin pie is on top of gingersnaps
What a beautiful pie!
Jen @ Savory Simple recently posted..Pork Chops With Cherry Pinot Compote (Sponsorship Details)
Nutella and pumpkin is a seriously awesome combo. I swirled it in a pumpkin bread once and just couldn’t stop eating it!! I LOVE that you swirled it in pumpkin pie…that is such a great idea and a fun twist on a classic. You do always have the best pictures and cleanest looking food:-)
Jocelyn @BruCrew Life recently posted..M&M Pumpkin Pudding Cookies
That means so much to me Jocelyn! Thanks for the comment on my photos.
I once made a Nutella pumpkin layer pie. It was good but I guess I still prefer regular pumpkin. But yours looks so pretty!
Erin @ The Spiffy Cookie recently posted..Crunchy Oven-Fried Ravioli
nothing will ever beat plain pumpkin pie in my eyes.
What a beeeeautiful pie that’s *almost* too pretty too eat… but only almost
I am just like you in so many ways, it’s insane lol. I, too, drown my pumpkin pie in Cool Whip. And as a kid, I would ask for extra extra extra Cool Whip, eat that, and return the uneaten pie haha. Now, I actually like pumpkin pie, but I still love me some Whip! This Nutella-swirled version is beyond gorgeous and looks delicious! And that gingersnap crust looks amazing. I am totally making this version for Thxgiving this year!
Hayley @ The Domestic Rebel recently posted..Witches Stew Cookies
YES! Cool whip with a side of pumpkin pie!! Have you ever tried french vanilla cool whip? I’ve never had it but I bet it would be divine on pumpkin pie.
Pumpkin pie is a favorite in my family. Growing up, my cousin was known for her infamous “double-decker” pumpking pie…a slice topped with a generous (!) serving of cool-whip..and then another slice of pie.
But adding Nutella? Brilliant. And I LOVE your pics, girlie–gorg!!
Also, thanks for the referral and the coupon code on the Wordpress class. I took the plunge and signed up last night. Crossing my fingers I learn and ton–and how to apply it!
Ashley @ Kitchen Meets Girl recently posted..Spider Sandwich Cookies
Hey Ashley! I’m so glad you signed up for the workshop. Cory has taught me SO much and there’s still so much to learn. He is a genius! Thank you for the sweet comment about my pictures!!
Mouth-watering photos!! I suddenly feel the flu coming on, I’m going to have to leave work early and go home….:)
Jessica recently posted..Scotcharooski
Hey Jessica! Haha you are so funny. Thank you
That looks incredible!! A must try
Becca @ Crumbs and Chaos recently posted..Baked Caramel Apple Donuts
That is such a great idea! I am totally loving all the pumpkin recipes out there. This is so unique
I bet some Nutella whipped cream would be great on top of this!
Laura Dembowski recently posted..Vanilla Reese’s Pieces Cookies
Nutella Whipped Cream? I have to try something like that!!
I love the gingersnap crust and, of course, the nutella addition!
Jessica@AKitchenAddiction recently posted..A Kitchen Addiction is Moving to a New Home!
This is my first time stopping by but girlll your eats look so sweet and your pictures are so pretty!!!
Thank you so much!! That is so sweet of you to say that about my photos. Welcome.
Love that you used ginger cookies as the base for the crust…sounds SO delicious. And you added Nutella??? EVIL. I need this in my life asap!
Meghan @ After the Ivy League recently posted..WIAW #6: Grad School, Take Two
I tried not to be evil here, but the Nutella was a last minute decision.
This pie looks amazing! It’s pumpkin week over on my blog and I would love to share you nutella swirled pumpkin pie with my readers. Would you mind?
Nicole @ Lapetitebaker recently posted..Brown Butter Glazed Ginger Pumpkin Bundt Cake
Hi Nicole! I wouldn’t mind at all. Just as long as both my photo and recipe aren’t posted. You may link back to my site for the written out recipe. Thank you so much!
SALLY! i cannot put into words how amazing this looks + sounds. it basically has ever possible flavor that i love in it. must make this soon. and your pics? gorgeous!
amy @ fearless homemaker recently posted..slow-cooker cajun chicken pasta
Amy, that is SO SO SO kind of you. I didn’t like these pictures much but I think we are too hard on ourselves! I’m glad you like it all
Yes. Yes. Yes. Yes. I need this pie!
Dorothy @ Crazy for Crust recently posted..Cookie Butter Pretzel Granola Bites
Pumpkin and chocolate together are definitely under-rated! Pairing pumpkin with nutella in a pie? So original! I LOVE it! And the gingersnap too. What amazing flavors!
Reeni recently posted..Butterscotch Blondie Oatmeal Cookies
So delicious looking! I’m going to have to try the frozen peanut butter pie, I have a real weakness for that, and I’m not ready to try Nutella yet.
Something Undone – Occasional Cook, Durante recently posted..Comment on Daily Dose – 9/25/2012; Wax On by Durante
I love the frozen pb pie – one of my favorite pies.. ever! Nutella is a simple chocolate spread made from cocoa and hazelnuts, you should give it a try! I’ve used it in a lot of recipes.
Gingernaps are TOTALLY sultry! That’s a perfect description of them
I actually don’t have a favorite pumpkin pie recipe! I like em all 
Do you have a classic one that’s a fav?
Erika recently posted..Easy Wheat Challah
Glad you agree with my gingersnap description Erika! My favorite pumpkin pie recipe is essentially this recipe, minus the nutella and with a regular pie crust.
Gingersnap crust is pure genious. Your pie looks amazing!!!
luv what you do recently posted..Pumpkin Spice Puppy Chow
thanks girl! the gingersnap crust may just be my favorite part.
Just made your nutella pumpkin pie…what a hit in my family…we’ve never eaten any pumpkin pie but I believe the family is hooked…thank you so much for sharing…I can’t wait to show off on Thanksgiving…
That’s so nice to hear Josie, especially that my recipe was your first pumpkin pie. thank you!
how do you do the chocolate drizzle?
I used melted chocolate for the drizzle/decoration. Thanks!
I love pumpkin bread with Nutella (well, I love anything with Nutella) so I can imagine how I would go nuts over this pie!! Awesome recipe!
Bianca @ Confessions of a Chocoholic recently posted..Mushroom Soup and My Sisters
Bianca, so lovely to hear that we share a love for Nutella. Let me know if you make this pie
Hi Sally,
Wow these look amazing. We have an american store that’s just opened up recently. Had a look around and saw cans of pumpkin and thought i could experiment baking with it and adding nutella…NUTELLA… has to be good surely.
Just wanted to ask what size eggs you use in your recipes? And what sugar did you use for the crust…caster, normal or brown?
thank you so much and seriously cant wait to see how it turns out xx
Love Nutella! I always use LARGE eggs for my recipes. Sorry that is not clarified! The crust is just regular white sugar. Will update the recipe with these clarifications. Thank you!
I made this pie yesterday. Oh goodness!!!! It was the best thing I have ever done to our pumpkin pie. I loved the the Nutella, but amazingly what I loved the most was the Ginger Snap crust. Go figure. I, we love chocolate here in this household and I was boasting about the crust.
Hi Deb! I love it. The crust is my favorite part – saying a lot from a pumpkin FREAK like me! I’m glad you loved it. Isn’t it such a nice twist on traditional pumpkin pie? The flavors together are incredible.
Found your blog today and absolutely love it! I’m an 18 year old with the same addiction to you and have been thinking about starting a blog about it recently too. I love making my own recipes and making things that make people so happy! Definitely gonna borrow this recipe with my own twist to it this thanksgiving. thanks for being someone to look up to!
Hi Kimmy! Thank you so much for the sweet words. I’m glad you’ve found your passion! A wonderful addition to a thanksgiving meal, for sure! Thank you
Hey Sally,
I have a question. I just put my pie in the oven and I’m not sure how it is going to turn out. I followed the directions and reserved a cup of the filling to mix with 1/2 cup of nutella. I did that and then plopped spoonfuls on top of the pie and tried to swirl it into the batter. I think I put way too much of the nutella mixture on top because it would not swirl at all. Did you use all of your nutella mixture? I had quite a bit left over and am afraid I used too much! I guess it will just not be as beautiful as yours!!
I did use all of the nutella mixture, yes! How did it turn out Carley? I hope you enjoy it nonetheless
Thank you!
Hi! I’m using this recipe as my first ever attempt at making a pumpkin pie from SCRATCH! (even using fresh pumkpin thankyouverymuch haha!) Im very excited and nervous, as I will be bringing this to work on Thanksgiving to share with my non-American office as a taste of the holiday. here’s my Q about the crust. I mixed as you said, baked for 10 minutes. I have never made a cookie crumb crust before so I dont know how it is supposed to turn out. after baking for 10 mins, it wasn’t like, a crust. not stuck together. its all packed in there but should it be more, I dont know how to explain, cohesive? or will that happen after I add the pie filling and do the final big bake. thanks!!
Aislyn recently posted..34th Istanbul Eurasia Marathon
Hi Aislyn! That is so sweet of you to bake this pie for your coworkers.
The gingersnap crust must be preheated for the initial 10 mins or so to get the butter to bind the crust – then, when you add the filling and bake it for the remaining time, the crust will be much more compact underneath b/c of the longer bake time. I hope this helps 
Well, I made the pie and brought it to work for Thanksgiving today (Im American but live in Turkey so I dont get a t-giving dinner) HUGE WIN!!! Everyone LOVED it! I am saving this recipe and doing it again for sure. Side note: I used chocolate cookies for the crust do to lack of gingersnap cookies. was delish!
Aislyn recently posted..34th Istanbul Eurasia Marathon
Hi again Aislyn! I am so happy to hear that it was a hit! i love love love this pie and you are so sweet to make it for your coworkers.
love the chocolate cookie idea for the crust next time!
I take that back
after waiting a little while longer is was more crusty
Aislyn recently posted..34th Istanbul Eurasia Marathon
I made this for a Thanksgiving treat, and it came out perfect — it was SOOO good! Will definitely be using more of your recipes
Hi Sam! So glad to hear that, thanks for letting me know! Happy Thanksgiving
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